Yeast diversity in tropical fruits from Costa Rica
Introduction: The yeasts consumed by the population in foods such as tropical fruits remain relatively unknown, despite being an important component of the human microbiota and having multiple biotechnological applications. Methods: In this work we isolated and characterized the diversity of yeasts...
| Autores: | , , , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2025 |
| País: | Costa Rica |
| Recursos: | Universidad de Costa Rica |
| Repositório: | Portal de Revistas UCR |
| Idioma: | espanhol |
| OAI Identifier: | oai:portal.ucr.ac.cr:article/64703 |
| Acesso em linha: | https://revistas.ucr.ac.cr/index.php/rbt/article/view/64703 |
| Access Level: | Acceso aberto |
| Palavra-chave: | levaduras tropicales, biodiversidad, frutas tropicales, biotecnología. Tropical yeast, biodiversity, tropical fruits, tropical fruits, biotechnology. |
| Resumo: | Introduction: The yeasts consumed by the population in foods such as tropical fruits remain relatively unknown, despite being an important component of the human microbiota and having multiple biotechnological applications. Methods: In this work we isolated and characterized the diversity of yeasts in fruits regularly ingested in Costa Rica, using culture-dependent methods, morphological characterization, and ITS marker sequencing. Results: We isolated 118 yeasts from the 26 species of tropical fruits sampled, grouped into 7 families, 11 genera, and 19 species. Hanseniaspora pseudoguilliermondii, Pichia kluyveri and Hanseniaspora uvarum were the most abundant species. Notably, some species were present on several fruits, others presented a more specific host range, and some were only isolated after several months of fermentation. Conclusion: Our work evidences the large diversity of yeasts present in tropical fruits, which motivates further study of their ecology, physiology, and potential biotechnological uses. Keywords |
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